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Pickled eggs have a dodgy reputation, probably due to the fact that most people have only encountered them floating in a jar of cloudy brine at a dive bar. But when done right, they make for an irresistible snack. F&W’s Kay Chun likes to pickle hard-boiled eggs in apple cider vinegar with red beets. The results are gorgeous, magenta-stained eggs with a white and yellow interior. The beets and eggs would be a terrific, eye-catching addition to any Super Bowl spread. Get the recipe here and make them later this weekend. They're ready after one night of pickling but can be kept refrigerated for a week.